CN108030032A - A kind of preparation method of mixed fruit jam - Google Patents
A kind of preparation method of mixed fruit jam Download PDFInfo
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- CN108030032A CN108030032A CN201711187711.4A CN201711187711A CN108030032A CN 108030032 A CN108030032 A CN 108030032A CN 201711187711 A CN201711187711 A CN 201711187711A CN 108030032 A CN108030032 A CN 108030032A
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- jam
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- slurry
- peach
- sauce body
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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
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- 235000015067 sauces Nutrition 0.000 claims abstract description 40
- 239000002002 slurry Substances 0.000 claims abstract description 38
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000049 pigment Substances 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 7
- 230000036760 body temperature Effects 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
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- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 5
- 239000008274 jelly Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 235000019628 coolness Nutrition 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims description 3
- 229910052753 mercury Inorganic materials 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000012730 carminic acid Nutrition 0.000 claims description 2
- 239000004106 carminic acid Substances 0.000 claims description 2
- 229940080423 cochineal Drugs 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 claims 2
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 description 10
- 239000000243 solution Substances 0.000 description 8
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- 235000021152 breakfast Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 241000219357 Cactaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 241000607479 Yersinia pestis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
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- 238000012797 qualification Methods 0.000 description 1
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- 208000007442 rickets Diseases 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of preparation method of mixed fruit jam, comprise the following steps：(1) jam raw material is prepared；The jam raw material includes liquid glucose, apple pulp, orange slurry, haw juice, peach slurry；(2) it is concentrated in vacuo the jam raw material；The liquid glucose, apple pulp, orange slurry, haw juice, peach slurry are progressively drawn into vacuum concentration pan；(3) pigment is added；(4) mixed fruit jam tinning；When the volume of the soluble solid in sauce body is reached the 65.5%~66% of sauce body volume in step (3), sauce body is taken out and is fitted into jam-jar from vacuum concentration pan：(5) seal；At sauce body temperature >=90 DEG C, the jam-jar equipped with sauce body is sealed；(6) sterilize and cool down.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of mixed fruit jam.
Background technology
As living standard improves, people increasingly pursue the diet of health；Wherein, breakfast is from milled congee oiling bar,
Gradually to bread, milk change.Jam is the Perfect Companion of bread, so jam has also increasingly come into the family of common people
On the dining table of front yard.
Currently on the market, the kind of jam mainly has apple jam, strawberry jam, banana jam, marmalade, Kiwi berry
Jam, pear jam, peach jam even cactus jam etc., Kiwi berry etc., but above-mentioned jam is single jam, taste is single,
Not comprehensive nutrition.Although the jam containing two or more fruit also occurs in the market, the fruit in these jam is taken
With unreasonable, mouthfeel is poor, and visual effect is also poor, and nutrition covering surface is not also complete.
How to provide a kind of nutrition comprehensive, in good taste, good visual effect mixed fruit jam, be a problem for being worth research.
The content of the invention
In view of the foregoing deficiencies of prior art and there are the problem of, it is an object of the invention to provide a kind of assorted fruit
The preparation method of sauce, with prepare nutrition comprehensively, nutritional ingredient arranges in pairs or groups reasonable, in good taste, good visual effect mixed fruit jam.
To achieve these goals, the present invention provides a kind of preparation method of mixed fruit jam, the preparation method to include
Following steps：(1) jam raw material is prepared；The jam raw material includes liquid glucose, apple pulp, orange slurry, haw juice, peach slurry；Wherein,
The liquid glucose is the liquid glucose that sugared mass fraction is 75%；Preparing apple pulp includes：Take 100 weight of apple pulp, add 20~
25 parts by weight water, boil, and maintain fluidized state 30 minutes, beat apple pulp；Preparing orange slurry includes：10 parts by weight orange valves are taken,
Break orange slurry；Preparing haw juice includes：1 parts by weight hawthorn is taken, 3 parts by weight water is added, is heated in jacketed pan, after boiling, dimension
Hold fluidized state 60 minutes, filter out haw juice；Preparing peach slurry includes：100 parts by weight peach meat are taken, add 20~30 parts by weight water,
Boil, maintain fluidized state 30 minutes, break peach slurry；(2) it is concentrated in vacuo the jam raw material；By the liquid glucose, apple pulp, orange
Slurry, haw juice, peach slurry are progressively drawn into vacuum concentration pan, the millimetres of mercury of the vacuum of the vacuum concentration pan >=600；Will be true
Temperature in empty concentration pan maintains 65 DEG C；(3) pigment is added；When in step (2) by the soluble solid in sauce body
When volume is more than or equal to the 63% of sauce body volume, the pigment solution of 5 parts by weight is sucked into the vacuum concentration pan, and gradually reduce institute
The vacuum of vacuum concentration pan is stated, and the temperature in the vacuum concentration pan is gradually risen to 100 DEG C；(4) mixed fruit jam fills
Tank；When the volume of the soluble solid in sauce body is reached the 65.5%~66% of sauce body volume in step (3), by sauce
Body takes out and is fitted into jam-jar from vacuum concentration pan：(5) seal；At sauce body temperature >=90 DEG C, to the fruit equipped with sauce body
Sauce tank is sealed；(6) sterilize and cool down.
In one embodiment of the present of invention, the sugar in the liquid glucose is granulated sugar.
In one embodiment of the present of invention, in the step (1), the apple pulp of beating includes：It is with hole diameter of sieve (perforated) plate
1.2 millimeters of beater and sieve aperture panel aperture is that 0.6 millimeter of beater is beaten successively.
It is described to take 10 parts by weight orange valves to include in the step (1) in one embodiment of the present of invention：With 90
DEG C~100 DEG C of having one's hair waved orange 1~2 minute, then peeling, takes orange valve.
In one embodiment of the present of invention, the peach meat is the peach meat of fresh peach and/or the jelly peach meat of naturally to thaw.
In one embodiment of the present of invention, in the step (1), the peach slurry of beating includes：It is 1.2 with hole diameter of sieve (perforated) plate
The beater that the beater and sieve aperture panel aperture of millimeter are 0.6 millimeter is beaten successively.
In one embodiment of the present of invention, in the step (4), the jam-jar is glass jar.
It is described to take out sauce body simultaneously from vacuum concentration pan in the step (4) in one embodiment of the present of invention
Being fitted into jam-jar includes：Load the sauce body of 340g into each jam-jar；In the step (6), the sterilization and cooling
Including：340 grams of sterilizing types of net weight：3 '~15 '/100 DEG C of coolings.
In one embodiment of the present of invention, in the step (2), it is described by the liquid glucose, apple pulp, orange slurry,
Haw juice, peach slurry are progressively drawn into vacuum concentration pan and include：It is dense that the citric acid solution of 40 parts by weight is also drawn into the vacuum
In contracting pot.
In one embodiment of the present of invention, the pigment solution in the step (3) is the rouge that mass fraction is 5~10%
The red solution of fat.
Compared with the prior art, the preparation method of mixed fruit jam provided by the invention has the following advantages：
Nutritive loss is few in preparation process；
The mixed fruit jam that selection apple, orange, hawthorn, peach, syrup are prepared for raw material, nutrition is comprehensive, nutritional ingredient collocation
Rationally；
It is in good taste, there is appetizing, promote appetite.
Brief description of the drawings
Fig. 1 is shown as the flow diagram of the preparation method of mixed fruit jam provided in an embodiment of the present invention.
Embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book understands other advantages and effect of the present invention easily.
It should be clear that structure depicted in this specification institute attached drawing, ratio, size etc., only coordinating specification to be taken off
The content shown, so that those skilled in the art understands and reads, is not limited to the enforceable qualifications of the present invention, therefore
Do not have technical essential meaning, the modification of any structure, the change of proportionate relationship or the adjustment of size, are not influencing the present invention
Under the effect of can be generated and the purpose that can reach, it should all still fall the model that can cover in disclosed technology contents
In enclosing.Meanwhile cited such as " on ", " under " in this specification, "left", "right", the term of " centre " and " one ", also it is only
Easy to understanding for narration, and it is not used to limit the enforceable scope of the present invention, its relativeness is altered or modified, in no essence
Change under technology contents, when being also considered as the enforceable category of the present invention.
Jam be using fruit as major ingredient, through removing the peel, except core, sterilize, kill enzyme, color protection, protect the high-tech technical recipe such as taste
Deep processing forms, though making jam remain to keep exclusive natural flavour mountaineous of fresh fruit after high temperature bakes, sauce body has filled influenza, fragrant and sweet
It is pleasant, there is long shelf-life, easy to maintain.Infant, which eats jam, can supplement calcium, phosphorus, prevent rickets, moreover it is possible to increase blood
Pigment, has auxiliary curative effect to calcium deficiency anaemia.Contained abundant potassium energy dispelling fatigue, zinc can strengthen memory.
China is a large agricultural country, and fruits and vegetables aboundresources is various in style, is filled to produce a large amount of good jam and providing
The source of foot, country's jam market demand is very big at present, also much exports to foreign countries, therefore market development space is very wide.With
The allegro paces in modern metropolitan cities are accelerated so that and people go to prepare and enjoy oneself breakfast and lunch carefully more no time,
The eating habit of bread collocation jam becomes common welcome life style, and this simple and convenient food, which matches, becomes him
First choice, while can also meet the needs of nutrition.
An embodiment of the present invention provides a kind of preparation method of mixed fruit jam, to prepare the fruit for the hobby for meeting different crowd
Sauce.
As shown in Figure 1, the preparation method of mixed fruit jam provided in an embodiment of the present invention comprises the following steps.
Step 1, jam raw material is prepared；The jam raw material includes liquid glucose, apple pulp, orange slurry, haw juice, peach slurry.
The liquid glucose is the liquid glucose that sugared mass fraction is 75%.The sugar can be granulated sugar.
Preparing apple pulp includes：100 weight of apple pulp are taken, 20~25 parts by weight water is added, boils, maintain boiling-like
State 30 minutes, beats apple pulp.Can specifically select fresh succulence, maturity more than eighty per cant, tissue tight, tissue tight, wind
Taste is normal, no disease and pests harm, nothing are rotted, high-quality big fruit.Mild mechanical traumatic part point is pruned with stainless steel knife.Eliminate pericarp thickness
Within about 1.2 millimeters of degree.Immersed after peeling in brine rapidly.Two halves or 4 half are then cut into, remove core, carpopodium and calyx,
Then 100 parts by weight are taken to pass through above-mentioned processed pulp.Apple pulp is beaten to specifically include：It is 1.2 millimeters with hole diameter of sieve (perforated) plate to beat
Pulp grinder and the beater that sieve aperture panel aperture is 0.6 millimeter are beaten successively.
Preparing orange slurry includes：10 parts by weight orange valves are taken, break orange slurry.90 DEG C~100 DEG C of having one's hair waved orange 1 can be used
~2 minutes, then peeling, then take orange valve.Orange slurry is broken to specifically include：With the beater and sieve that hole diameter of sieve (perforated) plate is 1.2 millimeters
Orifice plate aperture is that 0.6 millimeter of beater is beaten successively.
Preparing haw juice includes：1 parts by weight hawthorn is taken, 3 parts by weight water is added, is heated in jacketed pan, after boiling, is maintained
Fluidized state 60 minutes, filters out haw juice.An alternative steps for preparing haw juice are：Fresh hawthorn is once purged, by fruit 1
Kilogram plus 3 kilograms of water, heated in jacketed pan, keep slightly boiling to sap concentration up to 5% when, you can taking the dish out of the pot, it is spare to filter out juice.
Preparing peach slurry includes：100 parts by weight peach meat are taken, 20~30 parts by weight water is added, boils, maintain fluidized state 30 to divide
Clock, breaks peach slurry.The peach meat is the peach meat of fresh peach and/or the jelly peach meat of naturally to thaw.If peach meat is jelly peach meat naturally to thaw
Peach meat afterwards, before mashing, can rinse peach meat once.The peach slurry of beating includes：It is 1.2 millimeters with hole diameter of sieve (perforated) plate to beat
Pulp grinder and the beater that sieve aperture panel aperture is 0.6 millimeter are beaten successively.
Step 2, it is concentrated in vacuo jam raw material；The liquid glucose, apple pulp, orange slurry, haw juice, peach slurry are progressively drawn into
In vacuum concentration pan, the millimetres of mercury of the vacuum of the vacuum concentration pan >=600；Temperature in vacuum concentration pan is maintained 65
℃。
In one example, the liquid glucose, apple pulp, orange slurry, haw juice, peach slurry are progressively being drawn into vacuum concentration
When in pot, also also the citric acid solution of 40 parts by weight will be drawn into the vacuum concentration pan.
Step 3, pigment is added；When the volume of the soluble solid in sauce body is more than or equal to sauce body body in step 2
When long-pending 63%, the pigment solution of 5 parts by weight is sucked into the vacuum concentration pan, and gradually reduce the vacuum of the vacuum concentration pan
Degree, and the temperature in the vacuum concentration pan is gradually risen to 100 DEG C.
In one example, above-mentioned pigment solution is the cochineal solution that mass fraction is 5~10%.
Step 4, mixed fruit jam tinning；When the volume of the soluble solid in sauce body is reached sauce body body in step 3
When long-pending 65.5%~66%, sauce body is taken out and is fitted into jam-jar from vacuum concentration pan.
In one example, the jam-jar is glass jar.
In one example, it is described sauce body is taken out from vacuum concentration pan and is fitted into jam-jar include：Toward each fruit
Load the sauce body of 340g in sauce tank.
In one example, it is described sauce body is taken out from vacuum concentration pan and is fitted into jam-jar include：Toward each fruit
Load the sauce body of 6300g in sauce tank.
Step 5, seal；At sauce body temperature >=90 DEG C, the jam-jar equipped with sauce body is sealed.In sealing, into
Row exhaust.
Step 6, sterilize and cool down.
When the jam in each jam-jar is 340g, the sterilization and cooling include：340 grams of sterilizing types of net weight：3 '~
15 '/100 DEG C of coolings.
Preparation method selection apple, orange, hawthorn, peach, the syrup of mixed fruit jam provided by the invention are prepared for raw material
Mixed fruit jam, nutrition is comprehensive, and nutritional ingredient collocation is reasonable；Nutritive loss is few in preparation process；The jam of preparation is in good taste, has
Appetizing, promote the advantages that appetite.
In conclusion the shortcomings that present invention can effectively overcome in the prior art and have high industrial utilization.
The above-described embodiments merely illustrate the principles and effects of the present invention, not for the limitation present invention.It is any ripe
Know the personage of this technology all can carry out modifications and changes under the spirit and scope without prejudice to the present invention to above-described embodiment.Cause
This, those of ordinary skill in the art is complete without departing from disclosed spirit and institute under technological thought such as
Into all equivalent modifications or change, should by the present invention claim be covered.
Claims (10)
1. a kind of preparation method of mixed fruit jam, it is characterised in that the preparation method comprises the following steps：
(1) jam raw material is prepared；The jam raw material includes liquid glucose, apple pulp, orange slurry, haw juice, peach slurry；Wherein, it is described
Liquid glucose is the liquid glucose that sugared mass fraction is 75%；Preparing apple pulp includes：100 weight of apple pulp are taken, add 20~25 weights
Part water is measured, is boiled, maintains fluidized state 30 minutes, beats apple pulp；Preparing orange slurry includes：10 parts by weight orange valves are taken, beat tangerine
Son slurry；Preparing haw juice includes：1 parts by weight hawthorn is taken, 3 parts by weight water is added, is heated in jacketed pan, after boiling, maintains boiling
Rise state 60 minutes, filter out haw juice；Preparing peach slurry includes：100 parts by weight peach meat are taken, 20~30 parts by weight water is added, boils,
Maintain fluidized state 30 minutes, break peach slurry；
(2) it is concentrated in vacuo the jam raw material；The liquid glucose, apple pulp, orange slurry, haw juice, peach slurry are progressively drawn into true
In empty concentration pan, the millimetres of mercury of the vacuum of the vacuum concentration pan >=600；Temperature in vacuum concentration pan is maintained 65
℃；
(3) pigment is added；When the volume of the soluble solid in sauce body is more than or equal to sauce body volume in step (2)
When 63%, the pigment solution of 5 parts by weight is sucked into the vacuum concentration pan, and gradually reduces the vacuum of the vacuum concentration pan,
And the temperature in the vacuum concentration pan is set to gradually rise to 100 DEG C；
(4) mixed fruit jam tinning；When the volume of the soluble solid in sauce body is reached sauce body volume in step (3)
When 65.5%~66%, sauce body is taken out and is fitted into jam-jar from vacuum concentration pan：
(5) seal；At sauce body temperature >=90 DEG C, the jam-jar equipped with sauce body is sealed；
(6) sterilize and cool down.
2. preparation method according to claim 1, it is characterised in that the sugar in the liquid glucose is granulated sugar.
3. preparation method according to claim 1, it is characterised in that described to play apple pulp bag in the step (1)
Include：It is beaten successively with the beater that hole diameter of sieve (perforated) plate is 1.2 millimeters and beater that sieve aperture panel aperture is 0.6 millimeter.
4. preparation method according to claim 1, it is characterised in that described to take 10 parts by weight tangerines in the step (1)
Sub- valve includes：With 90 DEG C~100 DEG C of having one's hair waved orange 1~2 minute, then peeling, takes orange valve.
5. preparation method according to claim 1, it is characterised in that the peach meat is the peach meat of fresh peach and/or solves naturally
The jelly peach meat of jelly.
6. preparation method according to claim 1, it is characterised in that in the step (1), the peach slurry of beating includes：
It is beaten successively with the beater that hole diameter of sieve (perforated) plate is 1.2 millimeters and beater that sieve aperture panel aperture is 0.6 millimeter.
7. preparation method according to claim 1, it is characterised in that in the step (4), the jam-jar is glass
Tank.
8. preparation method according to claim 1, it is characterised in that in the step (4), it is described by sauce body from vacuum
Being taken out in concentration pan and being fitted into jam-jar includes：Load the sauce body of 340g into each jam-jar；
In the step (6), the sterilization and cooling include：340 grams of sterilizing types of net weight：3 '~15 '/100 DEG C of coolings.
9. preparation method according to claim 1, it is characterised in that in the step (2), it is described by the liquid glucose,
Apple pulp, orange slurry, haw juice, peach slurry are progressively drawn into vacuum concentration pan and include：Also the citric acid solution of 40 parts by weight is inhaled
Enter into the vacuum concentration pan.
10. preparation method according to claim 1, it is characterised in that the pigment solution in the step (3) is quality point
Number is 5~10% cochineal solution.
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| CN201711187711.4A CN108030032A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of mixed fruit jam |
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| CN201711187711.4A CN108030032A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of mixed fruit jam |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109077268A (en) * | 2018-08-31 | 2018-12-25 | 湖南艾达伦科技有限公司 | A kind of compound puree of Momordica grosvenori red dates and preparation method thereof |
| CN109170883A (en) * | 2018-08-31 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of compound puree of Siraitia grosvenorii honey peach and preparation method thereof |
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| JPS57138347A (en) * | 1981-02-19 | 1982-08-26 | Morinaga & Co Ltd | Papaya jam containing sliced orange |
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| CN103222569A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Lichee-banana composite fruit jam and preparation method thereof |
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| JPS57138347A (en) * | 1981-02-19 | 1982-08-26 | Morinaga & Co Ltd | Papaya jam containing sliced orange |
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| CN109077268A (en) * | 2018-08-31 | 2018-12-25 | 湖南艾达伦科技有限公司 | A kind of compound puree of Momordica grosvenori red dates and preparation method thereof |
| CN109170883A (en) * | 2018-08-31 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of compound puree of Siraitia grosvenorii honey peach and preparation method thereof |
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